Grandma’s Classic Turkey Stuffing Recipe
Grandma’s Turkey Stuffing is a classic, comforting side dish featuring rich and savory flavors. This recipe combines buttery sautéed onions and celery with seasoned bread cubes soaked in chicken stock and bound with eggs, then baked to golden perfection. Perfect for holiday feasts or any occasion where traditional stuffing is a must-have.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 13-15 cups dry bread cubes (about 2 to 1-pound loaves; preferably heavier bread such as French bread)
- 2 1/4 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons poultry seasoning
Vegetables & Butter
- 1 1/2 cups unsalted butter
- 1 cup chopped celery
- 1 cup diced yellow onion
Liquids & Eggs
- 1 1/2 cups chicken stock (low sodium preferred)
- 2 large eggs
Instructions
- Preheat the oven: Set your oven to 350ºF (175ºC) and prepare a 2-quart casserole dish or a 9×13″ baking dish by spraying it with cooking spray to prevent sticking.
- Sauté vegetables: In a large skillet, melt the 1 1/2 cups of unsalted butter over medium-high heat. Add the 1 cup chopped celery and 1 cup diced yellow onion. Cook for 10-12 minutes until both are tender and fragrant, stirring occasionally to avoid browning.
- Prepare bread cubes: Meanwhile, place 13-15 cups of dry bread cubes in a large mixing bowl; using heavier bread like French bread helps the stuffing soak up more juice.
- Combine ingredients: Pour the sautéed butter, onion, and celery mixture over the bread cubes. Add 2 1/4 teaspoons of salt, 1 teaspoon of ground black pepper, 1 1/2 tablespoons of poultry seasoning, 1 1/2 cups of chicken stock, and 2 large eggs. Mix thoroughly until all ingredients are well incorporated and the bread starts absorbing the liquid.
- Transfer and bake: Spread the stuffing evenly in the prepared casserole or baking dish. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the stuffing is cooked through.
- Garnish and serve: Optionally garnish with fresh parsley or herbs such as rosemary before serving to add a fresh, aromatic finish.
Notes
- You can use leftover bread cubes or bake your own by cubing fresh bread and drying it in the oven.
- For a moister stuffing, add a bit more chicken stock as needed before baking.
- Substitute chicken stock with vegetable broth for a different flavor or dietary preference.
- If you prefer a vegetarian version, omit the chicken stock and use vegetable broth, but note this recipe is not fully vegetarian due to eggs and butter.
- Prepare the stuffing a day ahead and store in the refrigerator before baking for convenience.